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Thotakura Pulusu

Amaranth Leaves are rich in iron. This is one of the easily available green vegetables in my place. I ended up buying this every week. I prepare poriyal or kootu with these leaves. This time, I tried a new recipe. I got this recipe from vahrehvah site. Amaranth leaves are called Mullai keerai in tamil and thotakura in telugu. The green leaves are cooked in tamarind gravy and this can be served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing Thotakura pulusu or mullai keerai puli kuzhambu.

Preparation Time: 10 mins

Cook Time : 20 mins

Ready in : 30 minsYields : 3 servings

Ingredients:

Gingelly Oil

2 tsp

Amaranth leaves chopped (tightly packed)

1 Cup

Onions chopped

1/2 Cup

Garlic chopped

5 cloves

Mustard

1/4 tsp

Fenugreek seeds

1/2 tsp

Red chillies

2

Salt

Cumin seeds

1 tsp

Tamarind

Lemon size

Turmeric powder

1/4 tsp

Coriander powder

1 tsp

Chilli powder

3 tsp

Jaggery

1/2 tsp

Roasted peanuts

1/4 cup

Instructions:

Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice.Grind coarsely roasted peanuts in a blender.